Skillet Spaghetti and Meatballs
A simple one-skillet meal of turkey meatballs simmered with tomatoes and whole-wheat spaghetti for a quick family dinner.
Equipment
- large high-sided skillet
- Mixing Bowl
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 1 pound ground turkey
- 1/2 cup yellow onion diced small
- 2 egg whites
- 2 tablespoons Parmesan cheese fat-free, grated
- 1/4 cup whole-wheat panko breadcrumbs
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 14 ounces diced tomatoes canned, no sugar added
- 24 ounces marinara sauce jar, no sugar added
- 2 1/2 cups hot water
- 8 ounces whole-wheat spaghetti noodles
Instructions
- In a mixing bowl, combine the ground turkey, diced onion, egg whites, grated Parmesan, whole-wheat panko, and minced garlic; mix until evenly combined.
- Form the mixture into roughly 1-inch meatballs using your hands.
- Heat the olive oil in a large high-sided skillet over medium-high heat until shimmering.
- Add the meatballs to the hot skillet and cook 8–10 minutes, turning once or twice so they brown on most sides and cook through; drain any excess liquid from the pan.
- Pour the diced tomatoes, marinara sauce, and hot water into the skillet with the meatballs, then add the whole-wheat spaghetti (break noodles in half if needed to fit).
- Bring the mixture to a boil, cover, then reduce heat and simmer 10–12 minutes, stirring occasionally, until the pasta is tender; add a splash more water if the pan becomes too dry.
- Serve immediately, optionally topping with extra grated Parmesan or chopped parsley if desired.
Notes
- Form meatballs uniformly for even cooking.
- Adjust simmer time if using thicker spaghetti.
- Add a little more water if the sauce reduces too much.
- Use a high-sided skillet to prevent splatters.